We are The SoyFoods Council Interns for the summer of 2013 and very excited to begin our journey. The past few weeks have consisted of recipe brainstorming, writing and planning. Currently, we are working in the sensory labs at Iowa State University testing new ideas everyday.
We have successfully developed a delicious base white sauce using soy milk and soft silken tofu with many different variations. These include a creamy Alfredo, spicy Mexican and a cheese sauce. This testing day consisted of many constructive trials that taught us a lot about the process of making a white sauce with silken tofu. We tested 3 different methods and determined that pureeing the soy milk and silken tofu was the best way to incorporate the tofu into the white sauce.
Over the next few days, we will begin testing appetizers including dips, salads and many more! Look for our post on Friday for updates and photos. Until then…..SOY ON!
-Lauren Grant and Celia Bravard